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公开(公告)号：US08956675B2
公开(公告)日：2015-02-17
申请号：US10543767
申请日：2004-01-30
CPC分类号： A23L1/0121 , A21D8/06 , A23F5/04 , A23G1/0003 , A23L3/16 , A23L5/13 , A23L25/20 , A23N12/08
摘要： A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapor, at an increased temperature and an associated saturated vapor pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapor pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.
摘要翻译： 一种用于对产品进行热处理以获得所需产品性能的方法，包括以下步骤：（a）确定用于进行热处理的水活度值以使产物获得所需的 属性; （b）在升高的温度和相关的饱和蒸气压（p *）下使产物与水蒸汽接触，同时产品表面的温度为80-260℃。 （c）在步骤（b）中设定蒸气压（p），使得p / p *等于步骤（a）中确定的水活度值; 和（d）维持步骤（b）和（c）中提到的工艺条件的持续时间（t），以获得具有所需产品性能的产品。
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公开(公告)号：US09462909B1
公开(公告)日：2016-10-11
申请号：US14266503
申请日：2014-04-30
申请人： IWD Holdings, LLC
CPC分类号： A47J27/004 , A23L1/0121 , A23L1/0128 , A23L5/13 , A23L5/15 , A47J27/04
摘要： An apparatus for treating food, the apparatus includes a housing having a lid, a base and a cavity defined therein. The cavity is separated into an upper chamber and lower chamber by a divider. Upper chamber is for holding food placed upon the divider. One or more steam sources provide steam to the upper and lower chambers. One or more infrared sources are position within the upper and lower chambers to directly heat the steam, the food or the divider. A pressure-controlled environment may be provided in the upper chamber. Uniformity and increased speed of heating the food is facilitated by direct heat transfer in the upper chamber and by indirect heat transfer from the conduction of heat through the divider from the lower chamber.
摘要翻译： 一种用于处理食物的设备，该设备包括具有盖，底座和限定在其中的空腔的壳体。 空腔通过分隔器分离成上室和下室。 上部房间用于保持放置在隔板上的食物。 一个或多个蒸汽源为上部和下部室提供蒸汽。 一个或多个红外源位于上腔室和下腔室内，以直接加热蒸汽，食物或分隔器。 可以在上室中设置压力控制的环境。 食物的均匀性和增加的速度通过在上部室中的直接热传递和通过来自下部室的分配器的热传导的间接热传递来促进。
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公开(公告)号：US09049875B2
公开(公告)日：2015-06-09
申请号：US12798926
申请日：2010-04-14
申请人： Henry T. Ewald , Paul G. Simmons
发明人： Henry T. Ewald , Paul G. Simmons
CPC分类号： A23L1/0121 , A23L5/13 , A23L5/15 , A47J37/0857
摘要： In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging steam onto the food item. A conveyor moves the food item along a toasting pathway in which the food item is toasted by a heated platen extending along at least a portion of the toasting pathway.
摘要翻译： 根据本发明，提供了一种用于蒸食和烘烤食品的装置和方法。 该设备特别适用于蒸烤和烘烤汉堡包三明治包子的高跟和冠。 根据本发明的装置可以包括用于通过将蒸汽冲击到食品上来蒸煮食物的蒸汽出口。 输送机沿着烘烤路径移动食物，食品通过沿着至少一部分烘烤路径延伸的加热台板进行烘烤。
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公开(公告)号：US20100159099A1
公开(公告)日：2010-06-24
申请号：US12341755
申请日：2008-12-22
申请人： Byron M. Falgout , Brent A. Ledet
发明人： Byron M. Falgout , Brent A. Ledet
CPC分类号： A23L1/0121 , A23B4/0053 , A23L5/13 , A23L5/21 , A23L17/40
摘要： Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.
摘要翻译： 用于蒸煮食品的方法和设备，以改善其外观和降低产量损失。 蒸汽炊具包括与高温蒸汽冲击烹饪区域串联的低温强制对流烹饪区域。 食品通过多孔输送带上方的两个区域输送。 高温烹调区域的温度大于低温烹调区域的温度，小于或等于100℃。
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公开(公告)号：US08932658B2
公开(公告)日：2015-01-13
申请号：US12341755
申请日：2008-12-22
申请人： Byron M. Falgout , Brent A. Ledet
发明人： Byron M. Falgout , Brent A. Ledet
CPC分类号： A23L1/0121 , A23B4/0053 , A23L5/13 , A23L5/21 , A23L17/40
摘要： Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.
摘要翻译： 用于蒸煮食品的方法和设备，以改善其外观和降低产量损失。 蒸汽炊具包括与高温蒸汽冲击烹饪区域串联的低温强制对流烹饪区域。 食品通过多孔输送带上方的两个区域输送。 高温烹调区域的温度大于低温烹调区域的温度，小于或等于100℃。
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公开(公告)号：US20080026130A1
公开(公告)日：2008-01-31
申请号：US11850966
申请日：2007-09-06
申请人： Henk-Jan Meijer , Rudy Heijmans
发明人： Henk-Jan Meijer , Rudy Heijmans
IPC分类号： A23L1/216
CPC分类号： A23L1/0121 , A23L5/13 , A23L19/18 , A23P30/30 , A47J37/1214
摘要： The invention provides a method for finish-frying food product particles in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the food product particles is contacted with the superheated steam. The invention further provides food product particles obtainable with said method.
摘要翻译： 本发明提供一种在过热蒸汽中将食品颗粒完成油炸的方法，所述过热蒸汽的流速在1至20m / s的范围内，温度范围为150-250℃， 时间在1至5分钟的范围内，其中超过75％的食品颗粒表面与过热蒸汽接触。 本发明还提供了可用所述方法获得的食品颗粒。
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公开(公告)号：US20060127553A1
公开(公告)日：2006-06-15
申请号：US10543767
申请日：2004-01-30
IPC分类号： A47J39/00
CPC分类号： A23L1/0121 , A21D8/06 , A23F5/04 , A23G1/0003 , A23L3/16 , A23L5/13 , A23L25/20 , A23N12/08
摘要： A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapour, at an increased temperature and an associated saturated vapour pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapour pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.
摘要翻译： 一种用于对产品进行热处理以获得所需产品性能的方法，包括以下步骤：（a）确定用于进行热处理的水活度值以使产物获得所需的 属性; （b）在升高的温度和相关的饱和蒸气压（p *）下使产物与水蒸汽接触，同时产品表面的温度为80-260℃。 （c）在步骤（b）中设定蒸气压（p），使得p / p *等于步骤（a）中确定的水活度值; 和（d）维持步骤（b）和（c）中提到的工艺条件的持续时间（t），以获得具有所需产品性能的产品。
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公开(公告)号：US09198450B2
公开(公告)日：2015-12-01
申请号：US12798809
申请日：2010-04-12
申请人： Henry T. Ewald , Paul G. Simmons
发明人： Henry T. Ewald , Paul G. Simmons
CPC分类号： A23L1/0121 , A23L5/13 , A47J27/04
摘要： A cooking device is provided for steaming food items and transferring steamed food items from the device to a work surface. The device includes a platform for placing food items thereon mounted to a support for movement to and from food steaming and food removal positions. The food items can be transferred from the device without being individually handled by an operator. A method of steaming food items is provided using the cooking device. The food items do not need to be individually handled after they are steamed. A method of transferring steamed food items from the cooking device to a container or a work surface is also provided. The steamed food items are transferred without individual handling.
摘要翻译： 提供烹饪装置用于蒸煮食物并将蒸食品从装置转移到工作表面。 该装置包括用于将食物放置在其上的平台，所述食品安装在支撑件上用于移动到食物蒸煮和食物移除位置。 食品可以从设备传送，而不需要由操作者单独处理。 使用烹饪装置提供蒸煮食物的方法。 食物在蒸后不需要单独处理。 还提供了将蒸煮的食品从烹饪装置转移到容器或工作表面的方法。 蒸食品无需个人处理即可转运。
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9.发明授权公开(公告)号：US08813635B2
公开(公告)日：2014-08-26
申请号：US12315827
申请日：2008-12-05
CPC分类号： A23L1/0121 , A23L5/13 , A47J27/004 , A47J27/17 , A47J43/0705
摘要： Steam-heat-only, food-preparation bowl structure and related methodology. The bowl structure includes (a) an outer bowl unit having a water well disposed adjacent its base, (b) an inner bowl unit nestable in the outer unit in a condition having its base spaced above the water well whereby water in the well does not contact the inner bowl's base, and with a generally closed, bowl-shaped void space then existing between the two units, the inner unit being constructed to receive a mixable mass of food, and (c) a controllable heater disposed within the well, operable to heat water contained therein to produce steam within the void space. The related methodology includes the steps of (a) applying mixing action to such a mass within the inner bowl unit, and while so applying, vapor-heating the mass indirectly and solely by an adjacent body of steam disposed in the void space between the units.
摘要翻译： 蒸汽加热，食物制备碗结构及相关方法。 碗结构包括（a）具有邻近其底部设置的井的外碗单元，（b）可在外部单元中嵌套的内碗单元，其中其底部在水井之上间隔开，从而井中的水不 接触内碗的底座，然后在两个单元之间存在一个通常封闭的碗状的空隙空间，内部单元被构造成容纳可混合的食物，以及（c）设置在井内的可控加热器，可操作的 加热其中所含的水以在空隙空间内产生蒸汽。 相关的方法包括以下步骤：（a）对内碗单元内的这种质量施加混合作用，并且在施加时，间接地且仅由设置在单元之间的空隙空间中的相邻蒸汽体蒸气加热该物质 。
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10.发明申请METHOD FOR PRODUCING ALPHARIZED RICE AND ALPHARIZED RICE PRODUCED BY THE METHOD 有权通过该方法生产碱度大小和浓度大小的方法公开(公告)号：US20120201946A1
公开(公告)日：2012-08-09
申请号：US13352890
申请日：2012-01-18
IPC分类号： A23L1/182
CPC分类号： A23L1/0121 , A23B9/08 , A23L5/13 , A23L7/196
摘要： To provide a method for producing alpharized rice in which a soaking process does not need to be provided and a shape of rice grains is maintained.Means of SolutionSuch technical measure is taken that pressurized steam-boiling step in which raw material rice grains are steam-boiled with pressurized steam, a cooking step in which the rice grains after the pressurized steam-boiling step is alpharized, a high temperature drying step in which the rice grains after the alpharizing step are dried at high temperature, and a low temperature drying step in which the drying is performed at temperature lower than the high temperature drying step are sequentially provided without providing a soaking step, and an alpharized layer is formed on a surface of the rice grains by pressurized steam-boiling before the cooking step.
摘要翻译： 本发明提供一种不需要提供均热处理方法和保持米粒形状的方法。 方法手段采取加压蒸汽煮沸步骤，其中原料米粒用加压蒸汽蒸煮，加压蒸汽煮沸步骤后的米粒被加热的烹饪步骤，高温干燥 在高温干燥后的步骤中，将高温干燥后的米粒进行干燥，在不进行均热工序的情况下，依次设置干燥低于高温干燥工序的低温干燥工序， 在烹饪步骤之前通过加压蒸汽沸腾形成在米粒的表面上。
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